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A glass jar of papaya jam placed on a decorative tile with a blue cloth in the background.

Papaya Jam

Few things feel as rewarding as making your own Papaya Jam. It’s smooth, golden, and perfect for spreading on toast with a cup of tea.

Course: Jam
Cuisine: Tahitian
Prep Time: 15 minutes
Cook Time: 30 minutes
Refrigeration Time 3 hours
Total Time: 3 hours 45 minutes
Author: Manuela Zangara

Ingredients

  • 1 kg – 2 ¼ lbs papaya – cleaned
  • 600 g – 1 ⅓ lbs granulated sugar
  • 2 tsp vanilla extract
  • Juice of ½ lemon

Instructions

  1. Cube the papaya and place it in a bowl. Add the sugar and lemon juice, mix well, then refrigerate for 3 hours.

  2. Transfer the mixture to a pot and cook over medium heat, stirring occasionally, for 20 to 30 minutes or until thick.
  3. After about 15 minutes of cooking, add the vanilla extract and stir to combine.
  4. Meanwhile, place a small plate in the freezer.
  5. After about 20 minutes, when the jam looks like it is beginning to gel, turn off the heat.
  6. Spoon a small amount onto the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If it doesn’t, cook it a little longer and test again.
  7. Blend the jam with a hand blender until smooth.
  8. Store it in sterilised jars.